2 tablespoons canola oil
2 (10 3/4 ounce) cans condensed cream of mushroom soup
1 1/2 cups frozen vegetables
1 egg, beaten
1 small yellow onion, chopped
2 (5 ounce) cans solid white tuna, drained
1 (14 ounce) box refrigerated pie crust
Preheat oven to 350 degrees F.
Heat oil in medium saucepan over medium-high heat. Add the onions and saute until translucent. Lower the heat and add the soup. Stir until warmed through. Add the tuna and vegetables, stir till combined. Remove from heat.
Meanwhile, roll out pie dough. Using 8 oz. ramekin as a guide, cut out four pieces of dough, about 1/4-inch larger than circumference of dish.
Divide tuna mixture into four 8-ounce ramekins. Top with pie dough. Using tines of fork, press down edges to seal. Brush top with egg wash. Cut a few slits in dough with knife.
Place ramekins on baking sheet and bake in oven for 15-20 minutes or until the crust is golden brown and filling is bubbly.